Chicken, pork and fruit stew mexican style

Yield: 10 Servings

Measure Ingredient
2 tablespoons Oil
2 pounds Chicken -- legs, thighs
1 pounds Pork shoulder -- boneless
1 medium Onion -- Chopped
1 \N Bell pepper -- Chopped
¼ cup Almonds -- Blanched
8 ounces Tomato sauce
1 can Pineapple rings in juice -- oz
½ cup Water
2 teaspoons Chili powder
½ teaspoon Salt
½ teaspoon Cinnamon
2 \N Sweet potatoes -- 1-inch
\N \N Pieces
2 \N Apples -- Sliced
2 \N Bananas -- Sliced
\N \N Parsley -- fresh, chopped

*Cut all visible fat from pork; cut into ¾-inch pieces. **Drain pineapple and reserve syrup. Use packed in juice if preferred. 1-Heat oil in dutch oven or heavy pan with lid. Cook chicken over medium heat until brown on all sides; about 15 minutes. Remove chicken; set aside. Cook pork in pan until brown; about 10 minutes. Stir often. Remove; set aside. Cook and stir onions, green pepper and almonds until onion is tender. Place onion, green pepper, almonds and tomato sauce in blender. Blend until smooth consistency. 2-Drain fat from pan. Mix tomato sauce mixture, reserved pineapple syrup, ½ cup water, chili powder, salt and cinnamon in pan. Add chicken, pork and sweet potatoes which have been cut into 1-inch pieces.

Heat to boiling then reduce heat. Cover and simmer until sweet potatoes are tender; about 55-60 minutes. Add ¼ cup water during cooking if necessary.

3-Cut pineapple slices in half. Add pineapple and sliced apple to chicken mixture. Cover and simmer until apples are tender; about 10-12 minutes. Add bananas. Serve in soup bowls; garnish with chopped parsley if you wish.

Yield: 8-10 servings. From Betty Crocker Cookbook Recipe By : Jo Anne Merrill From: Date: 05/28 File

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